Bernard Clayton's Potato Bread (adaptation)
photo by patti k.
- Ready In:
- 1hr 5mins
- Ingredients:
- 7
- Yields:
-
2 loaves
ingredients
- 2 medium potatoes, peeled and cut in smallish chunks
- 2 cups water
- 5 1⁄2 cups bread flour or 5 1/2 cups all-purpose flour (approximately)
- 4 1⁄2 teaspoons dry yeast
- 1 tablespoon kosher salt
- 2 tablespoons sugar
- 1⁄4 cup butter
directions
- Boil the peeled potatoes in the 2 cups of water in a saucepan until fork tender.
- Place 3 cups of flour with yeast, salt, and sugar into a mixing bowl and blend.
- After potatoes are tender, reserve liquid, and rice (or mash) the potatoes.
- Add riced potatoes back into pan with the 1 3/4 cups (add more water if you don't have the total amount reserved) reserved liquid, and add the butter, heating until butter is just melted.
- Pour the butter/potato mixture into the mixing bowl with the flour mixture.
- Mix with paddle until blended and then change to dough hook to incorporate more flour by 1/4 cupfulls (adding a total of another 2 cups equalling 8 additions or a bit more until the hook and dough rotate easily together).
- Knead with the dough hook for 10 minutes.
- (dough will remain slightly sticky).
- Place dough into a large greased bowl and cover with plastic wrap allowing to double in volume; about 1 hour.
- When fully risen, punch dough down and move to a floured surface.
- Slice into 2 equal pieces.
- Flatten one piece into a long oval, fold in half lengthwise, pinch that seam, fold under the outer ends, and place into a loaf pan.
- With other piece, cut into 3 equal parts, rolling each piece into a long cylindrical piece with your hands.
- Braid these 3 pieces together, pinching and tucking in ends and place on a greased cookie sheet.
- Cover both loaves with waxed paper (or parchment) and allow to rise for an additional 40 minutes.
- During the last 20 minutes of rising time, preheat oven to 400 degrees Fahrenheit.
- When fully risen, place both loaves in preheated oven and bake for 15 minutes.
- After those 15 minutes, lower heat to 350 degrees Fahrenheit and continue baking for an additional 25-30 minutes until slightly golden and hollow sounding when tapped.
- Remove from oven and immediately and carefully place on racks to cool.
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Reviews
-
This recipe is one of my favorites from Bernard Clayton's Complete Book of Breads. I used to have the same problem as the other reviewer with it being too soggy in the middle, but I persevered and now it turns out great every time. I don't use a mixer, so maybe it helps to get your hands into the dough and learn just how the dough should feel before you let it rise. I knead it, adding flour till it's not sticky anymore and always make sure my oven is preheated completely before baking. I also don't do the braid anymore - either bake in a loaf pan or just pat it into a big oval on my baking stone. It always looks like a lot of bread, but if my son is around, he walks through and tears off about a third of a loaf at one time!
RECIPE SUBMITTED BY
CobraLimes
Fullerton, CA